Over the Spring Break I borrowed this book from the library titled
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas by Fany Gerson. I presented it to my son and suggested we try some of her recipes.
The first recipe we made was for caramel paletas made with cajeta. I couldn't find cajeta in the neighborhood, but East/West had dulce de leche from Argentina, so we used that. You combine all the ingredients in a saucepan so they dissolve and mix together and then put them in the fridge to cool before filling your popsicle molds.
The other recipe we made featured bananas roasted in their skins and then blended with brown sugar, cream, cinnamon, and vanilla. The bananas are so sweet and caramelized you don't really need the brown sugar. If you were using plantains you might want to add sugar.
And here you can see the final product, which was consumed with mucho gusto while watching vintage episodes of "Get Smart".
Over the Spring Break I borrowed this book from the library titled Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas by Fany Gerson. I presented it to my son and suggested we try some of her recipes.
The first recipe we made was for caramel paletas made with cajeta. I couldn't find cajeta in the neighborhood, but East/West had dulce de leche from Argentina, so we used that. You combine all the ingredients in a saucepan so they dissolve and mix together and then put them in the fridge to cool before filling your popsicle molds.
The other recipe we made featured bananas roasted in their skins and then blended with brown sugar, cream, cinnamon, and vanilla. The bananas are so sweet and caramelized you don't really need the brown sugar. If you were using plantains you might want to add sugar.
And here you can see the final product, which was consumed with mucho gusto while watching vintage episodes of "Get Smart".
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